My mum was a caterer for years and this is one from her recipe box that was a hit at most parties or events. Hope you enjoy.
cook time20 Min
10 1/4 oz can tomato soup
envelopes unflavored gelatin
stalks celery, chopped
8 oz pkg cream cheese
4 1/2 oz cans shrimp or 1 (8-9 oz) pkg small frozen shrimp
salt and pepper to taste
black olives and pimiento strips (optional)
How To Make
Warm soup and cream cheese in saucepan over low heat until cheese melts.
Soften gelatin in cold water and add to soup. Stir over heat until gelatin dissolves.
Put cheese mixture and remaining ingredients in food processor and process until smooth. Pour into a ring mold (4 cup capacity) and refrigerate. Can be made several days ahead. Unmold unto lettuce lined serving plate. Fill center with black olives and pimiento strips.
Please note: Grease mold with mayonnaise to make it easier to unmold mousse. To unmold loosen around the edges with a flat knife. Dip mold briefly in hot water.
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